Slow food – food pleasure

Slow Food is a non-profit organization founded in Italy in 1986 by architect Carlo Petrini. Today, Slow Food is an international organization with over 65,000 members in 35 countries.

Slow food is the complete opposite of the fast food culture. It consists of carefully choosing what we eat and enjoying our food without rushing. A selection of unprocessed foods made in a traditional way protects local dishes and their unique taste from oblivion.

The word “fast” (as in fast food) means quickly, hurriedly, and recklessly. Speed has become an obligation. Every day, we rush at work and in personal life, and this translates into the quality of food we eat. We have no time to enjoy a meal, which is why fast food restaurants and frozen meals have become so popular. The idea of ​​slow food was created to support health and fitness and to protect humanity from the growing problem of overweight, obesity, and the rising number of people suffering from civilization diseases.

 

What is the philosophy of this organization?

Man has to ensure the survival of endangered species of animals, edible herbs, spices, cereals, and fruits, including wild plants. It’s the same with Slow Food.

Slow Food wants to save all the “disappearing species” of dishes, culinary traditions of world regions, and the crops and cultures characteristic of particular geographical areas from oblivion and rekindle the diversity in nature.

Support is given to activities such as local food production, growing crops at home, local food processing, production minimalism, and agribusiness support.

Such actions are aimed at opposing international fast food restaurants, unifying food production, and curbing the use of pesticides because there is a need to save natural, original, and traditional products not found elsewhere in the world.

 

Why is the concept of Slow Food so unusual?

Food in slow-food style is based on low-processed food produced by traditional methods without advanced food production technologies. This is quite easy to do if we only support local crops and agribusinesses.

When we have products, then we can prepare something from them.

So how does the Slow Food principle work in terms of heat treatment and food preparation?

The food industry in line with the Slow Food philosophy does not allow:

  • mixing,
  • abrasion,
  • frying,
  • high-pressure cooking,
  • artificial additives, dyes, flavors, and substitutes,
  • and preservatives, flavor enhancers, and fragrances.

What you can use to create a delicious meal are traditional smoking, stewing, marinating, ripening, and squeezing methods.

Such methods make Slow Food more nutritional than the average diet and add a unique, original taste and aroma. The food is closest to its natural form, and it is completely safe for the body and not allergenic. It does not cause food poisoning and is well absorbed and tolerated by the digestive system.

In the absence of robust human intervention, the biologically active substances in natural foods are preserved.  These substances have antioxidant and rejuvenating properties and strengthen the immune system. As a result, they protect us against diseases. 

 

Slow Food and its connection with nature

As described earlier, Slow Food is associated only with food products and their taste, but it is worth noting that this ideology has a wider meaning for its followers in other spheres of life.

The ideology encourages us to stop the momentum of life and turn towards nature. Material goods, duties, and work should be adjusted so that they do not take away most of our time but only constitute the required minimum for survival. The more important aspect here is communing with nature, which includes activities such as taking care of your own garden or harvesting your homegrown vegetables. Such activities restore calmness and provide relief for the body and soul.

If you cannot cultivate crops, you can connect with nature by taking care of it, spending time enjoying its beauty, and supporting local farmers.

Proponents of this idea argue that slowing down the pace of life, focusing on nature, and growing more conscious of nutrition will bring us a sense of contentment and inner harmony.

 

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